Vegetarian Miso Ramen

Method

1. To Prepare
2. Soak the dried shiitake mushrooms in 200 ml warm water for about 15 minutes until softened.
3. Gently squeeze out the mushrooms, reserving the soaking liquid. Trim off the tough stems and score a small cross on the top of each mushroom. Set aside for topping.
4. Heat a small amount of sesame oil in a frying pan and cook the diced tofu until golden on all sides. Set aside.
5. Lightly blanch the bok choy and sweet corn until just tender.
6. To make a bok choy rose, select one whole bok choy and trim the base about 5 cm from the root. The leaves will naturally open into a rose-like shape. Set aside for garnish.
7. To Cook
8. In a large saucepan, heat the Lee Kum Kee Sesame Oil over medium heat.
9. Add the garlic and ginger and sauté until fragrant.
10. Stir in the miso paste, tahini, and gochujang, mixing well over low heat.
11. Add the maple syrup, prepared vegetable stock, and the reserved shiitake soaking liquid. Increase the heat to medium-high and bring to a gentle boil.
12. Stir in the soy milk and simmer briefly. Taste and adjust seasoning with salt or white pepper if needed.
13. Cook the Hakubaku Ramen Noodles according to the packet instructions.
14. Divide the cooked noodles between serving bowls and ladle the hot miso broth over the noodles.
15. Top with shiitake mushrooms, crispy tofu, bok choy, sweet corn, and the bok choy rose. Serve immediately.